Role of extensification strategies in chicken meat quality.

The latest studies suggest a beneficial influence of husbandry factors, including increased space allowance, access to perches, and roughage, on the welfare of chickens; however, their effects on meat quality are divergent. Two experiments (EXP1 and EXP2) were performed to determine the husbandry factors affecting the meat quality of 42-day-old Ross 308 chickens (n = 180). The examined factors in EXP1 were stocking density (35 kg/m2 vs 41 kg/m2) and enrichment (access to perches), whereas in EXP2, enrichment (perches) and access to roughage (dried lucerne) were examined. The meat quality examination included physicochemical traits and myopathy incidence and severity assessment. In EXP1, enrichment did not affect fresh meat quality traits, whereas stocking density influenced the b* index and post-thaw pH, with birds kept at lower stocking density showing the yellowest meat. Enrichment significantly affected proximate composition, as perch access increased moisture content and reduced fat content, while higher stocking density elevated fat levels. In EXP2, enrichment did not affect fresh meat quality, but roughage provision altered pH24, pH48, and b* values, with strong interactions between factors. Freezer storage analyses revealed enrichment effects on thaw and cooking loss, Warner-Bratzler and BMORS textural traits, as well as moisture and fat composition. Birds with perch access exhibited higher moisture and lower fat content, alongside reduced Warner-Bratzler force and energy (increased tenderness). Roughage also modulated pH and color traits, with broilers showing the yellowest meat. To conclude, stocking density had a limited influence on the overall meat quality. Enrichment with perches in combination with roughage causes the most significant changes in chicken meat attributes. It increased moisture and reduced fat content in meat, while also enhancing tenderness after storage when combined with access to roughage. Roughage provision improved pH stability and reduced excessive yellowness of meat.